DIRECTIONS:Sift cake flour, five-spice powder and sugar in a container. Cut chocolate and place into a large mixing bowl. Place 1 qt of water in a saucepan and bring to a boil. Place mixing bowl over saucepan and melt chocolate over hot water bath; stir occasionally until just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine sugar in the mixer, cream on high speed until fluffy.

Separate eggs into 2 bowls and add the yolks to the creamed butter and sugar mix while mixing on high. In another bowl with a whip attachment whip egg whites to a firm peak. Fold cooled melted chocolate into the butter egg mixture and in 3 batches each fold in the flour mixture and egg whites until incorporated into the chocolate butter mixture.

Coat the inside of 8 aluminum cups with butter, then dust with sugar. Fill each cup 1 inch high with batter. Cover and store at room temperature until ready to bake.

To bake the chocolate cake:Heat oven to 350 degrees F with fan on for at least 10 minutes. Bake chocolate cake uncovered for 8 minutes. Let rest for 2 minutes before unmolding the cake. Garnish with candied orange peel.